Organisers Promise Seafood Heaven

It is only three weeks now until Whitianga’s Scallop Festival kicks off, and mouths right around the country are watering in anticipation.

Organisers are putting the finishing touches on a welcome banner – “You’re about to enter Seafood Heaven”. The event sold out in May, with 6000 people from right around New Zealand, and abroad, as well as a big contingent of locals motivated enough to buy tickets for the huge seafood soiree four months in advance. Over 80,000 bit, fat, juicy scallops will be eaten at this years event.

“They will be cooked in ways you never imagined. That’s the beauty of the scallops” says Wayne Cleall, Operations Manager of OPC, Whitianga’s major scallop processor. “Scallops not only taste damn nice, they would have to be one of the most versatile seafoods around for cooking.”

Some of the highlight dishes include: -Oriental team of scallop, carrot and coriander (Salt Restaurant) -Pan roasted scallops with truffled cauliflower moannay and bacon crumble (Peppertree Restaurant and Bar) -Scallops sautéed in Vermouth, cream and dill in Filo pastry
-Macadamia milk and kawakawa infused scallop explosion (Cathedral Cove Macadamias) -Scallop cerviche -Pan seared scallops with coconut liqueur and coconut cream (Micky’s on Campbell)

Then again you could chuck back a ‘scally and chardy shot’, wolf down a scallop burger or fritter or maybe indulge in a rosemary-skewered scallop kebab.

The highlight of the festival sees over 60 cuisine stands – manned by a mix of local producers, chefs, restaurants and community groups serving up scallops and wine and beer matches in a purpose built village of marquees.

Either side of the event there are five days of celebrations in the local restaurants and café’s – kicking off with a six course Winemakers Dinner hosted by award winning Maven winemaker Mike Just. Tickets to the opening dinner are now on sale from www.scallopfestival.co.nz

Ends

© Scoop Media